| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beverages | 5 | Servings | ||
INGREDIENTS
| 5 | c | Water |
| 1 3/4 | c | Sugar |
| 1 1/4 | lb | Size ripe bananas, (3 medium) cut into 2-inch chunks |
| 6 | oz | Frozen lemonade concentrate, (1 can) thawed and undiluted |
| 6 | oz | Frozen orange juice concentrate, (1 can) thawed and undiluted |
| 3 | c | Unsweetened pineapple juice, chilled |
| 67 2/3 | oz | Ginger ale, (1 bottle) chilled |
| Fresh mint sprigs, (optional) |
INSTRUCTIONS
Bring 5 cups water and sugar to a boil in a medium saucepan. Reduce heat, and simmer, uncovered, 5 minutes or until sugar dissolves. Remove from heat, and let mixture cool. Combine banana chunks and concentrates in container of an electric blender; cover and process until mixture is smooth. Combine sugar mixture, banana mixture, and chilled pineapple juice in a large container; freeze 8 hours. Remove container from freezer, and let stand 45 minutes. Place in a large punch bowl, and add chilled ginger ale. Stir gently until mixture becomes slushy, breaking up frozen pieces with a spoon. Yield: 5 quarts (serving size: 1 cup). Per serving: 669 Calories; 1g Fat (1% calories from fat); 2g Protein; 170g Carbohydrate; 0mg Cholesterol; 39mg Sodium NOTES : Make-ahead tip: Make the fruit mixture at least one day or up to one week before serving, if desired. Pour into glasses, and garnish with fresh mint sprigs, if desired. Recipe by: Cooking Light, Nov/Dec 1993, page 110 Posted to MC-Recipe Digest V1 #397 by igor@digex.net on Jan 28, 1997.
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